I thought this was pretty darned good. As others have suggested, I made it in a crock pot—just dumped everything except the noodles in and left it on high for four hours. I then shredded the chicken and added the noodles to cook. A few notes: 1. I started with 10 cups of water rather than 12, and I'm glad I did. You can always add more! 2. I thought this recipe needed a lot more salt, so make sure you test the result before serving. 3. Next time I make this, I'll buy chicken thighs rather than the breasts I used this time. The soup was good, but I thought the broth would taste better with a little more fat, and the breast meat seemed a little dry.

Reviewed On: Jan. 1, 2012

I liked this recipe. My husband wasn't a big fan (it's quite coconutty). One thing to note: as with most curries, cooking this will make your house smell like Indian food for days. In our house, at least, we couldn't stop smelling it for an entire weekend, which is great unless you're having a ton of people over. :)

Reviewed On: Aug. 7, 2011

I thought this was good, and it certainly disappeared quickly from the potluck I attended. However, I would suggest a couple of changes. Firstly, I chopped the mint before adding it to the sugar/lime mixture to pull out more of the flavor, then I strained the pieces out (I liked the taste it imparted, but fresh mint leaves are fairly bitter. Chewing on them in your salad can be unpleasant). Secondly, I'd definitely add another teaspoon of sugar if you're making it for a mixed group (in other words, people who may not like mojitos). In my opinion, that takes it from the realm of "this made the fruit taste like a mojito" to "this tastes like a yummy fruit salad." I'd strongly suggest tasting the dressing before adding it and adjusting the amounts to your preference, how sour your limes were, and so on.

Reviewed On: Aug. 7, 2011